Puerto Rican Coconut Pudding Recipe

Puerto Rican Coconut Pudding Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Tembleque, or coconut pudding, brings back so many memories of the days my family would vacation in Puerto Rico to see my relatives. It was one of my favorite things to eat—I'm sure it will become a much-loved recipe with your family, as well.

This recipe is:

Quick

[X]

Rate Puerto Rican Coconut Pudding Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Puerto Rican Coconut Pudding Recipe

Prep: 5 min. Cook: 15 min. + cooling

Yield: 8 Servings

5 15 20

Ingredients

2/3 cup sugar
1/2 cup cornstarch
1/2 teaspoon salt
2 cans (13.66 ounces each) coconut milk
1/2 teaspoon ground cinnamon

Directions

In a small saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
Remove from the heat; pour into dessert dishes. Cool slightly. Cover and refrigerate for 2 hours. Just before serving, sprinkle with cinnamon. Yield: 8 servings.

Nutritional Facts 1/2 cup equals 286 calories, 21 g fat (18 g saturated fat), 0 cholesterol, 161 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Puerto Rican Coconut Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p105